Followed this recipe. Turned out great, highly recommend it. For folks who have done this kind of thing more than once, how does an increase in cook time affect the result? I ask because:
- Traditional limoncello takes months, so I am wondering if more time in the sous vide equals more/more intense flavor
- Unlike infusions with peppers or tea, I have a hard time seeing a way to "over-steep" the lemons.
The recipe calls for 2 hours at 135 degrees. What would happen if the time was doubled or tripled?
by urbancripple
5 Comments
Try it and report back!
It’s just the zest,.so as long as you’re careful to not get any pith, I don’t think there would be any negative effects. But at some point you’re getting all the oil out.
Next time you make it you should split it into 3 batches – 2, 4, and 6 hours and compare.
I just did a batch and let it go overnight. Seems fine so far.
Maybe I am ignorant here, but that recipe makes me a little nervous. If you are using canning jars with lids that are designed to allow for air to pass through, is there some concern about alcohol evaporating? Wouldn’t longer cook times make the final product weaker? Would using an airtight bag be better?
FWIW I make great limoncello using this method https://www.kevinkos.com/post/lemoncello-easier-n-cheaper. Takes 2 days, but the precision is nice (30.0% ABV) and it tastes awesome (especially when I can get Meyer lemons).
There’s no point going past two hours. You got all they can give. Go two hours, save, then go however many hours you want to go. I’d bet good money your result will only be worse